Text 34152, 73 rader
Skriven 2013-02-26 12:04:00 av Nancy Backus (64334.cooking)
  Kommentar till text 34047 av CAROL SHENKENBERGER (51648.cooks)
Ärende: Re: Attempting Italian, a
=================================
-=> Quoting Carol Shenkenberger to Nancy Backus on 02-24-13  12:49 <=-

 CS>> Umm, glumpkie stew?  Just add rice and bok choy (snicker).  The last
 CS>> cup of the sauce is practically 'huffing' at me wondering what crazy
 CS>> thing I will do with it.
 RH>> Hey, I'm sure it tastes good, and so what if it isn't authentic... ;)
 RH>> Poor sauce... thought it was meant to be Italian...  ;)  Hope it
 RH>> appreciates the honor of being in the hands of a creative cook
 RH>> instead... (G)
 CS> (hehehe now Nancy looks like Ruth)

Yup...  ;)

 CS> Grin, I am sure the sauce was confused but happy enough!  I still have
 CS> a little bit left, about a 3/4 cup.  I'd frozen it and pulled that out
 CS> last night to play with today.  I ran across a sort of irish recipe to
 CS> adapt from.  It used a ground lamb sauce (with more garlic and less
 CS> seasoning overall plus a little grated lemon peel).
 CS> Adapted but not MM'ed as I do not have a good meat sauce backing (as
 CS> in, how i made this one, too much of an eyeball cook).
 CS> 4 medium baking potatoes, steamed in a crockpot to fully cooked.  I
 CS> will split them, partly core into a bowl.  Remove 1/2 the cooked potato
 CS> (making something else with that later) and mix the thick sauce in then
 CS> bury in center a  thickish slab of monterey jack.  A few steamed green
 CS> beans will get broken up and added to the mix (the irish one used a
 CS> little kale) along with some shredded bok choy. Top garnish is a little
 CS> pimento from a jar. 
 CS> I doubt anyone irish would recognize it and the overall flavor should
 CS> come out a sortof 'middle eastern bumps into mexico'.

With an Irish heritage of sorts... ;)  As long as it tastes good, I
don't see any problem...  :)

 RH>> Served it, and Richard said... "oh... Eggplant Geek..."  (G)  Then he
 RH>> explained... it was obviously influenced originally by moussaka,
 RH>> Eggplant Greek, but had somewhat transcended the original influence.. :) 
 RH>> I couldn't exactly argue with the reasoning... between the Italian
 RH>> caponata and the Mexican cheese...  ;)  Tasted good, too.

 CS> Nifty!  in my case the 'aged UFO' tends to become dog treats (since i
 CS> have to find something for them anyways)

Haven't got the dogs, and our last remaining cat isn't going to be
tempted by the raw stuff, though she might by the results if not too
spicy... ;)  

 CS> but it's funny to see another like me mix and match then try to
 CS> figure out what cuisine may come sorta close to what we did in the
 CS> end (snicker).  Eggplant Geek is perfect! 

I've pretty much always done something of the sort... but knowing
someone else doing it boldly keeps the embarrassment factor down... ;)
I don't think I'd ever really be an authentic anything cook... much more
likely to have just put together various imputs and come up with a
whatever...  ;)

 CS> I am currently staring (or being stared at by) a fairly large frozen
 CS> calamari. 
 CS> Humm.  If i chop some more bok choy, mix it with rice and stove top
 CS> stuffing, black olives, eggplant and 2 eggs plus some zataars seasoning
 CS> then oil it and bake it, might be interesting!  Chill once done then
 CS> slice. 
 CS> Humm!

Sounds pretty tasty...  Cuisine chez Shenk..  :)

ttyl       neb

... Fastest Gun In The West: Everett DeReady

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